Seasonal Kitchen: Baked Streusel Peaches


Florida peaches are in season, so head to your local u-pick and stock up. We love this easy treat adapted from a recipe by Chef Jennifer Denlinger–no slicing, no crust and no hassle. For additional recipes using Florida fruits, visit Denlinger’s website at

image by Jennifer Denlinger

Baked Streusel Peaches

Serves 4

2 Florida freestone peaches, halved and pitted

1 tablespoon sugar

¼ cup water

½ cup all-purpose flour

½ cup rolled oats

½ teaspoon cinnamon

2 tablespoons light brown sugar

1/8 teaspoon salt

2 tablespoons unsalted butter, kept cold and cut into small chunks

vanilla yogurt or ice cream for serving

Preheat oven to 350. Sprinkle sugar into an 8×8 pan and add water.

Mix dry ingredients in a bowl, then add butter and work through with fingertips until mixture is dry and crumbly. Divide evenly and pack onto top of each peach half; place peaches streusel-side up in the pan so that they barely touch (this keeps them from falling).

Bake for 20-30 minutes or until peaches are soft and topping is crispy. Remove peaches from pan, plate and spoon any syrup from the pan around each peach. Serve with yogurt for a breakfast treat or with ice cream for dessert.